Over the holidays, I experimented with lots of dishes using various ingredients and vegetables. One of the pending tasks on my list was to use the recipes that my mom had left for me when she visitited us 2 years ago. There were quite a few recipes as she used to teach cooking classes in [...]
Over the holidays, I experimented with lots of dishes using various ingredients and vegetables. One of the pending tasks on my list was to use the recipes that my mom had left for me when she visitited us 2 years ago. There were quite a few recipes as she used to teach cooking classes in India. As I was going through them, I realized the measurements and instructions were very confusing. Also, what made it more complicated was the measurements were in metric. But it is not the metric system that confused me (since metric units are much simpler) but the directions and quantities used. I had to make quite a few adjustments to the recipe in order for it to come out tasting the way it is supposed to taste. Even after that I messed up quite a few dishes. One of the ones that I messed up was a dish that used Tapioca.
…continue reading Spicy Vegetable Cutlet
Tags: Appetizer · Snack · Vegan
In my previous post I mentioned that I would post the garlic chutney recipe that my mom used to make. I had messed up the last time and this time it came out quite well. There is no way it is going to come out the same as my mom’s! I made the recipe based [...]
In my previous post I mentioned that I would post the garlic chutney recipe that my mom used to make. I had messed up the last time and this time it came out quite well. There is no way it is going to come out the same as my mom’s! I made the recipe based on phone conversations.
…continue reading Garlic Chutney
Tags: Chutney · Gluten-free · Vegan
A few weekends ago I took a cooking class on making French chocolates from a French chef, Suzanne (Cuisine By Suzanne). We found out about this class when we we were at a Japanese festival in Seattle and that it was being offered at a Japanese chef’s house (Hiroko Sugiyama). I jumped at the chance [...]
A few weekends ago I took a cooking class on making French chocolates from a French chef, Suzanne (Cuisine By Suzanne). We found out about this class when we we were at a Japanese festival in Seattle and that it was being offered at a Japanese chef’s house (Hiroko Sugiyama). I jumped at the chance to learn something new as I like taking cooking classes, no matter what cuisine. I especially like taking classes that are hands on. It is no fun just watching the chef show how to make something if you cannot participate. Not only is a hands-on class more fun but you learn much more by doing it yourself. I usually try to apply that to my cooking as it triggers new ideas. Over the years I have taken lots of classes – 5-day class for the basics of cooking, Pizza making, Chocolate and so on.
…continue reading Aloo Gobi (Braised Potato and Cauliflower)
Tags: Entree · Gluten-free · Vegan
Spicy vegetable pakoda (or vegetable fritter) is one of my favorite appetizer. The are made with chickpea flour (known by the name of besan). They are spicy and are made with various herbs and spices. Depending on the region of India it is from, different spices are substituted or added. Coriander powder, black onion seeds, [...]
Spicy vegetable pakoda (or vegetable fritter) is one of my favorite appetizer. The are made with chickpea flour (known by the name of besan). They are spicy and are made with various herbs and spices. Depending on the region of India it is from, different spices are substituted or added. Coriander powder, black onion seeds, carom, fennel seeds etc are added depending on the region of the country it is made in.
When I used to live in Minnesota, three of my co-workers and I used to cook a ethnic meal every quarter in the company we used to work for. We used to cook Indian, Vietnamese and Indonesian appetizers and entrees and finish off with an American dessert at the end. It became so popular, that even people who had never tried ethnic food enjoyed the food. We used to make the appetizer in the company’s kitchen using fryers and the entrees were made the previous night at home. The event became so popular that we were featured in the Star Tribune, the local newspaper.
…continue reading Spicy Vegetable Pakoda (Fritters)
Tags: Appetizer · Vegan
When I used to live in Southern part of India, I use to enjoy eating the various dishes prepared with Coconut. The various dishes are prepared using rice in various forms – rice with lentils used to make various dishes, rice with coconut, rice with tomatoes etc. Today, I have taken a dish from an [...]
When I used to live in Southern part of India, I use to enjoy eating the various dishes prepared with Coconut. The various dishes are prepared using rice in various forms – rice with lentils used to make various dishes, rice with coconut, rice with tomatoes etc. Today, I have taken a dish from an excellent cookbook called The Turmeric Trail: Recipes and Memories from an Indian Childhood
. It is by Raghavan Iyer, whom I had the pleasure of meeting when I was living in Minneapolis.
You can usually buy either frozen shredded coconut or buy a coconut and shred it yourself. I prefer the first approach as it is a tedious process shredding it yourself.
This dish also uses different varieties of lentils which adds a crunchy texture to the dish. The one on the left is called Urad Dal (split and hulled black lentils) and the one on the right is Chana Dal (yellow split peas).
…continue reading Basmati Rice with Toasted Coconut
Tags: Coconut · Entree · Rice · Vegan · Vegetarian
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